Note: The Happy Gluten-Free Vegan has recently done away with all Google ads. Instead we have created beneficial partnerships with upstanding companies that we believe bring value to our readers. Visiting our partners helps keep the Happy Gluten-Free Vegan free for everybody. 🙂
These brown rice spinach veggie burgers are not only delicious, but they are so easy to make! You already know that these easy veggie burgers are going to be vegan and gluten-free, but they also contain no beans, no flax, and no soy – no kidding! Plus, they don’t fall apart, and they are easy to either pan-fry or bake.
Easy to make, gluten-free, vegan, and they don’t fall apart, what more could you ask of a veggie burger recipe? How about that they are made with only normal, inexpensive ingredients that you probably already have, and if you don’t, you can easily get them!
the BEST vegan, gluten-free protein bars!
(Read about Anne's hospital stay)
These veggie burgers are a serious contender for “the recipe that made us establish a burger night at our house”!
We were inspired to create this recipe by a similar one in the recipe book The Best Veggie Burgers on the Planet. Sadly, many of the recipes in that book are not gluten-free, so we can’t really recommend it to our readers.
You can make this recipe using your Instant Pot to make the brown rice, or make the rice on the stove, but of course the Instant Pot is easier. ;~)
Brown Rice Spinach Veggie Burgers
1 cup uncooked brown rice or about 2 cups cooked brown rice
1 cup quick oats
1 can spinach (most cans are 13.5 ounces, a little more or less is fine) or 3/4 to 1 cup cooked spinach
3 Tablespoon neutral oil or olive oil
1 Tablespoon onion powder
1 Tablespoon garlic powder
salt and pepper to taste
2-3 teaspoons mustard powder
1/2 cup sunflower seeds (either roasted or raw)
access the very best in vitamin and supplement patches!
Cook the brown rice either on the stove top, or in an Instant Pot (if cooking it in an IP use 1 cup dry brown rice and 1.5 cups water, cook 21 minutes on manual, natural release).
While the rice is cooking, drain the spinach in a strainer, pressing as much liquid as you can out of it with the back of a spoon.
Put the drained spinach in a medium-sized bowl, mix the oatmeal in with it, and set aside.
When the rice is done, dump it in with the spinach, and then add all of the other ingredients. Mix everything together (be careful, it will be hot from the rice). Cover and let it sit until it’s cool enough for you to handle.
At this point you can shape it into patties and cook it, although we have found that it’s even better if you let it sit for another hour or so. That’s up to you. You can also make it ahead of time, and at this point cover it and put it in the fridge, so that it is ready whenever you want to cook it.
To fry, heat a pan over medium heat with a little bit of oil, and cook on one side until it shows some golden brown, then flip over and cook for another 2-3 minutes.
To bake, brush a baking pan with oil, put the patties on the pan, and bake at 375° for 20 to 30 minutes, turning the patties over halfway through.
The next time we make these, we are going to try using ketchup instead of the 3 tablespoons oil. Let us know what variations you have tried!
Get our instant download Happy Gluten-Free Vegan cookbook!
50 of our favorite recipes for only $7.99
Check it out here, or download it now!:
Like this recipe? Show your appreciation for this free resource and help support us!